Are you the type of person who prefers to keep their recipe preparation simple? If so, you’re going to love this casual enchilada recipe we’re featuring today. It will only take about forty minutes or so and you won’t have to throw them into an oven either. Here is what you’ll need to make four to six servings:
For the enchiladas
- About six to eight soft corn tortillas
- A pair of dried mulato chiles (available at most Hispanic markets)
- Either canola or rice bran oil
- Two dried guajillo chiles
- ¼ of white onion
- Kosher salt
- Two garlic cloves
- Six ounces of canned diced tomatoes along with their juice (no salt added)
- Boiling water
- Half a teaspoon of ground cumin
- Half a teaspoon of dried oregano
For the filling
- Two garlic cloves
- A ¼ cup of rice bran or canola oil
- A pair of cups of canned tomatoes along with their juice (no salt added)
- One white onion
- One jalapeño pepper
- Kosher salt
- A pound of peeled and deveined raw shrimp
Begin by stemming and seeding the chiles before placing in a medium bowl and covering it with boiling water. Allow it to soak for about twenty minutes until it’s softened. While the chile is softening, go ahead and prepare the filling by chopping the garlic and onion, stemming and seeding the jalapeño and dicing it up.
Using a large skillet over medium-high heat, heat the oil until it shimmers. Follow by adding the onion, jalapeño, and garlic and stirring it all. Use the salt to lightly season and then cook for about five minutes, again until it’s softened. Stir the tomatoes and their juices. Once the entire mixture has begun to bubble, turn down the heat to medium-low and resume cooking for another ten to twelve minutes so that some of the liquid disappears.
Grab the shrimp and coarsely chop it before lightly seasoning it with salt. Add it to the skillet and use a large wooden spoon to mash it up. Cook for about two to three minutes until it’s evenly opaque and then turn the heat off.
When draining the chiles, make sure to keep about a ¼ cup of the soaking water. Tear up the chiles and put them in a food processor. Chop the garlic and onion and add them to the chiles as you go. Follow by adding the tomatoes and juices, the cumin, oregano, and just a pinch of salt. Make sure to puree all of it until it’s sufficiently smooth, adding some of that soaking water you put aside. Ideally, you’re aiming for two cups. Complete this step by pouring the puree into a wide but shallow bowl.
Heat a couple of teaspoons of the oil on a griddle or large skillet over medium-high heat. Now you want to focus your attention on the tortillas. Coat both sides in red sauce and then move them over to the skillet to fry them for about thirty seconds. Flip over the tortilla and fry for another thirty seconds.
You can fill the tortilla with ½ to ¾ cup of the shrimp filling you made. Flip it over as if it were a taco or loosely roll it up and then repeat the process for the rest of the tortillas.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillasproducts include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.
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